Description
Zucchini Carbonara with Crispy Prosciutto and Burrata is a light, fresh, and comforting twist on classic Italian carbonara. Tender zucchini ribbons replace traditional pasta, complemented by salty, crispy prosciutto and creamy burrata cheese, creating a perfect balance of textures and flavors. This easy-to-make dish is elegant yet simple, ideal for a satisfying low-carb meal.
Ingredients
Scale
Main Ingredients
- 2 medium zucchinis, fresh and firm
- 4 slices prosciutto, thinly sliced
- 2 large egg yolks
- 1/2 cup grated Parmesan cheese
- 4 oz burrata cheese, soft and creamy
- 2 cloves garlic, freshly minced
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Zucchini: Using a vegetable peeler or spiralizer, slice the zucchinis into thin ribbons or noodles. Reserve and pat them dry thoroughly to avoid excess moisture that can dilute the sauce.
- Crisp the Prosciutto: Heat olive oil in a pan over medium heat, then add prosciutto slices. Cook until they turn golden and crispy, about 3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
- Whisk the Sauce: In a bowl, combine egg yolks and grated Parmesan cheese. Whisk thoroughly until smooth and creamy, forming the base of the carbonara sauce.
- Sauté Garlic and Zucchini: In the same pan used for prosciutto, add a little more olive oil if needed and sauté the minced garlic until fragrant, about 30 seconds. Add zucchini ribbons and cook for 2 to 3 minutes until just tender but retaining a slight bite.
- Combine and Finish: Remove the pan from heat and quickly stir in the egg-Parmesan mixture with the warm zucchini, stirring continuously to create a velvety sauce that gently cooks without scrambling the eggs. Break the burrata into chunks and gently mix it in, allowing it to melt softly into the carbonara.
- Top and Serve: Plate the zucchini carbonara and sprinkle the crispy prosciutto on top. Finish with freshly ground black pepper and a sprinkle of extra Parmesan cheese for the perfect finishing touch.
Notes
- Dry zucchini well to prevent a watery sauce.
- Use room temperature eggs for smooth incorporation without curdling.
- Do not overcook zucchini; keep it slightly firm for the best texture contrast.
- Stir the sauce off the heat to avoid scrambling the eggs.
- Choose fresh, high-quality burrata for the creamiest result.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 210mg
Keywords: Zucchini Carbonara, Low Carb Pasta, Gluten Free, Prosciutto, Burrata, Italian Recipe, Easy Weeknight Dinner